- 1 bag (12 ounces) semisweet chocolate chips (2 cups)
- 2 tablespoons butter or margarine
- 1/4 cup whipping (heavy) cream
- 2 tablespoons liqueur (almond, cherry, coffee, hazelnut, Irish cream, orange, raspberry, etc.), if desired
- 1 tablespoon shortening
- Finely chopped nuts, if desired
- Finely chopped dried apricots, if desired
- White baking bar, chopped, if desired
- Line cookie sheet with aluminum foil or parchment paper. Melt 1 cup of the chocolate chips in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter. Stir in whipping cream and liqueur. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
- Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
- Heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Return to cookie sheet. Immediately sprinkle nuts and apricots over some of the truffles. Refrigerate 10 minutes or until coating is set.
- Heat baking bar over low heat, stirring constantly, until melted. Drizzle over some of the truffles. Refrigerate just until set. Store in airtight container in refrigerator. Remove truffles from refrigerator about 30 minutes before serving; serve at room temperature.
- Drop mixture by teaspoonfuls onto cookie sheet.
- Using a fork, dip truffles into chocolate.
1 Serving; Calories 145 ( Calories from Fat 90), Total Fat 0g(Saturated Fat 0g, Trans Fat: ncg), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g (Dietary Fiber 0g, Sugars ncg), Protein 1g; Percent Daily Values*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 4%;* Percent Daily Values are based on a 2,000 calorie diet.